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Samhain Lamb Stir Fry with Sweet Rice

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Place 2 tbsp dried lemongrass in a metal teaball; place in a container with 2 cups of water and refrigerate for about 18 hours.

Place water and teaball in medium sauce pan.  Add 1/4 cup cream de coco, 1/2 cup water, one 12 oz package fresh cubed butternut squash, and 2 tsp kosher salt.  Set heat to low (2).

Place 1.33 lbs ground 80/20 lamb in a large, deep, square, ridge-bottomed skillet.  Spread out into a large square and sprinkle with 10 turns of coarse-ground Himalayan pink salt, 1 tsp lavender flower, 1/4 tsp mint, 1/2 tsp ground ginger, and 1 tsp rosemary leaf powder.  Set heat to 5 (medium-medium high).

Wash one medium green zucchini.  Cut into quarters lengthwise, then chop.  Wash, core, and chop one chayote squash. Wash and remove leaves from 4-5 stalks of bok choy.  Tear leaves into large pieces and place over lamb wet.  Chop up stalks.

When lamb begins to crackle a bit, remove tea ball from water sauce pan and raise heat under it to high.  Move lamb around a bit but don't break up.  Once water is boiling nicely lamb should be browned. Add 1 cup long grain brown rice to water, stir in, cover, turn down heat to half a notch above simmer, and set time for 45 minutes.  Keep cooking until rice is tender, stirring in a bit of water if needed; the addition of the coconut makes the rice take longer than normal.  Takes about 15-25 minutes beyond the 45 recommended.

Break up lamb, stir together, and add zucchini, chayote, and bok choy stalks.  Stir together and drop heat to 4 (medium).  Add several splashes of apple wine, sprinkled evenly over top.  Cook for 20 minutes, stirring occasionally.

Take one 12 oz bag of broccoli slaw (shredded broccoli, carrots, and red cabbage) and place atop skillet.  Drop heat to 3 (medium-low) and cook for 20 minutes longer.  Drop heat to simmer thereafter to keep warm and allow the slaw to get tender while rice cooks.

You can serve them together or side by side.  The rice is quite sweet, good if you like that, but easily balanced out with a bit of salt.  The stir fry is wonderfully savory, the meat and vegetables both standing on their own.
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